Crab Cakes with Simple Tartar Sauce

Crab Cakes with Simple Tartar Sauce

This irresistible elevated take on a classic crab cakes recipe will satisfy your seafood cravings and impress your guests! It starts with the perfect combination of crab meat to filler, to create a crispy golden exterior, and a succulent interior that will make you crave more!

Course Appetizer, Main Course

Cuisine American, Seafood

Prep Time 10

Cook Time 10

Rest Time 20

Total Time 40

Servings cakes

Calories 280kcal

Ingredients

FOR THE CRAB CAKES

2 large eggs
¼ cup mayonnaise
¼ cup red onion finely chopped
2 tablespoon fresh parsley finely chopped
1 whole lemon zested
1 teaspoon Old bay
½ teaspoon cumin powder
1 cup breadcrumbs gluten-free or regular
2 cups crab meat approx. 1 pound
2 tablespoon salted butter for cooking

FOR THE TARTAR SAUCE

½ cup mayonnaise
¼ cup sweet relish
½ teaspoon dried dill
½ teaspoon lemon juice

Instructions

FOR THE CRAB CAKES

Begin by picking through the crab meat for any shells. Squeeze and drain some of the juice from the meat. Set the crab aside for now.
In a small mixing bowl, beat the eggs. Then add the mayonnaise, red onion, parsley, lemon zest, old bay, cumin, and parsley. Mix until well combined.
To the mixture, gently fold in the bread crumbs and crab meat.
Shape the mixture into about 8 crab cakes. Make them smaller for appetizers, or larger for a main course.
Place the formed cakes on a baking sheet lined with parchment paper and refrigerate for 20-30 minutes. Chilling helps them hold their shape during the cooking process.
Heat the butter on medium heat in a large skillet or cast iron.
Once the butter has melted, add the cakes to the skillet, ensuring they don't touch. Cook in batches if necessary.
Cook for 3-4 minutes on each side or until golden brown and crispy.
Once cooked, transfer them to a cookie cooling rack or paper towel-lined plate to drain excess oil. Serve them hot with tartar sauce and lemon wedges.

FOR THE TARTAR SAUCE

In a small bowl, mix the mayo, sweet relish, dill, and lemon juice. Serve alongside the crab cakes.

Notes

Troubleshooting:

If the mixture is too soft to form, place it in the fridge for 15-30 minutes. This can happen if the ingredients sit at room temperature too long. Or, if the crab meat has excess liquid.

Storage:

Once cooked, store crab cakes in an airtight container in the fridge for up to 2 days. Reheat on a skillet, in the oven, microwave, or air fryer.

Freezer:

They can be frozen raw or cooked and thawed to cook in the future.

Nutrition